I have to share this The best blueberry muffin recipe ever with you. I have been practicing a bit over the past few weeks and this recipe has been my best so far. They are unbelievably gorgeous when they are warm and I am tempted to try some warm ones with custard for a pudding. The blueberries are like fireworks going off in your mouth; a little shot of fruity sharpness; heavenly.
Now I read a recipe by Paul Hollywood and he suggests that you leave the mixture overnight before baking. I have never heard of this before but thought I would give it a go… Oh, my what a difference. A lovely texture and the surface has a very light crust. I have also found that putting the blueberries on top of the mixture last is better than mixing them with the muffin mixture. When I have mixed them with the mixture they all go down to the bottom of the muffin and make it a little soggy, and I am sure you don’t want a soggy bottom. Again I cut corners and used the processor.
100g Caster Sugar
2 x Large Eggs (lightly beaten and room temperature)
300g Self Raising Flour
1 x tsp Good Vanilla Essence
1/4 tsp of Almond Essence
Grated Zest of 1 Lemon
1 x tsp Baking Powder
1 x Small Punnet of Blueberries
Method – Day One
Place the sugar and the butter into the processor and whizz until it is all blended together nicely.
Make sure that the flour, baking powder are mixed thoroughly together.
Now blend the eggs, lemon zest and the almond and vanilla essence together. Put these into the processor with 2 tbsp of the flour and start to whiz again.
Now alternate between flour and milk through the processer shute while slowly mixing it all together.
When you have finished empty the muffin mixture into a bow, cover and keep in the fridge overnight.
Method – Day Two
Turn the oven on at 180 degrees or equivalent.
Line the muffin tray with muffin paper cases.
Don’t be worried about the texture of the muffin mixture; it will feel a bit stiffer and look more airy but this is fine.
Fill the muffin paper cases with the mixture.
Finally, push the blueberries into the surface of the muffins.
Place in the oven and cook for approximately 25 minutes. I tend to check at 20 minutes, place a skewer through to see if it is cooked. If not keep checking every couple of minutes. The top of the muffin should bounce back when pressed too.
Leave in the tray for ten minutes or so then place on a wire rack to cool. Just be careful if you want to eat straight away you don’t burn your mouth on the blueberries.
The Best Blueberry Muffin Recipe Ever
So there you go; my best blueberry muffin recipe ever. Don’t be put off by the way they look because they taste divine. My grandson loved them hope you do too.